Coco Pazzo’s crostata di frutti di bosco with grilled peach halves, blackberries, candied almonds and house-made ginger gelato.
Chris Macchia
What it is: A rustic, shallow, open-faced berry tart with a rich, shortbread crust.
Where it comes from: The tart — in Italian, crostata — likely originated in Italy during the Renaissance, when elaborate, decorative tarts and pies were served at banquets. This style of rustic tart is popular in Tuscany. Crostate may be filled with jam or any kind of fruit, but delectable frutti di bosco or “fruit of the forest,” plump, fresh berries, are a highlight of the summer harvest.
What to do with it: The shortbread crust can be made freeform on a baking sheet, pinched up around the filling, or in a traditional tart pan. At Coco Pazzo in River North, Chef Chris Macchia makes crostate as single-serving tartlets.
Coco Pazzo’s crostate di frutti di bosco
Peach, berry and brown butter tartlets
Chef Chris Macchia
Macchia adds fresh summer peaches, now at the height of their season, to his fresh berry tarts.
Dough:3/4 pound plus 5 tablespoons butter, at room temperature
1 cup plus 1-1/2 tablespoons granulated sugar
3 eggs
2 tablespoons vanilla extract
1/8 teaspoon salt
5-1/8 cups all purpose flour
Nonstick cooking sprayFilling:
6 to 7 ripe peaches, peeled and diced
1 pint fresh blackberries or mixed berries
1-1/2 cups chopped toasted almonds
1/8 teaspoon salt
1/8 teaspoon ground ginger
1/4 teaspoon fresh thyme leaves
Sugar to taste
3/4 pound butter
2 vanilla beans, split
1 cup plus 1-1/2 tablespoons flour
2-1/3 cups sugar
6 eggs
Make the tart shells: In an electric mixer, beat the butter and sugar together until light and fluffy. Add the eggs one at a time with the vanilla. Mix in the flour and salt until incorporated.
Let rest in the fridge covered tightly with plastic at least an hour. Roll out the dough, cut in circles and place in sprayed 4-inch tartlet shells. Cover and refrigerate until ready to use.
Prepare the filling: Mix the peaches, berries and almonds and season with salt, ginger, thyme leaves and sugar to taste.
In a small saucepan, brown the butter and vanilla beans together until you hear the beans pop. Remove from heat and set aside.
In an electric mixer, mix the flour, sugar and eggs on medium speed until creamy. Slowly add the brown butter. Mix the batter with the fruit.
Bake: Preheat the oven to 375 degrees. Fill the tart shells two-thirds full and bake for 12 to 15 minutes or until the edges are golden brown. Makes 6 to 8 tarts.
